Iced Salted Caramel Latte

teas.co.uk · 8 min · Serves 1

You'll need

• 1 Costa Salted Caramel Latte sachet (17g)
• 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
• 200ml cold whole milk
• 1 teaspoon of caramel sauce, for the drizzle
• A tiny pinch of fine sea salt, for the milk top
• 1 fresh mint sprig, for the rim
• 1 tall 450ml glass, chilled in the freezer for ten minutes
• Enough cubed ice to fill the tumbler (about 250g)
• 1 small heatproof mug
• 1 small balloon whisk
• 1 wide paper or metal straw

Method

1. Get a tall glass into the freezer to chill.
2. Whisk the sachet with just 80ml of hot water (around 90C) into a thick, glossy caramel syrup.
3. Fill the chilled glass with ice and pour the syrup over it.
4. Top with cold milk, poured over the back of a spoon to keep it layered.
5. Drizzle caramel over the top and finish with a small pinch of sea salt and a sprig of mint.
6. Stir the caramel into the warm syrup rather than over the ice, or it sets hard against the cold glass.

Recipe: https://teas.co.uk/recipes/iced tea/iced salted caramel latte/